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Add a photoServings: 4
Ingredients
- 2 lrg Onions, minced or possibly sliced
- 5 Tbsp. Butter
- 1 lrg Fryer chicken or possibly 5 whole chicken breasts
- 2 c. Chicken broth
- 1 c. Water
- 4 Tbsp. Pomegranate syrup, (or possibly cranberry juice concentrate) (up to 5)
- 2 1/2 c. Finely grnd walnuts
- 2 Tbsp. Sugar, (up to 3)
- 2 tsp Salt, (up to 3)
- 1/2 tsp Saffron, (or possibly turmeric)
- 1/4 tsp Each cinnamon, nutmeg, black pepper
- 2 Tbsp. Lemon juice
Directions
- Sanjiv Singh
- This is a popular Persian dish. It is also very rich. Ben Motazed recommends which the dinner
- guests go for a long walk after a meal of khoresht-e-fesenjan.
- Persian
- Cooking: A table of Exotic Delights.
- Saute/fry the onions in 2 Tbsp. of the butter till golden. Remove from the pan. Add in 3 more Tbsp. of butter and saute/fry the chicken pcs till light brown.Add in the bouillon and sauted onions. cover and simmer gently for 30 min. Bone the chicken.
- Prepare the sauce by stirring the water into the grnd walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 min. Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add in the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or possibly more pomegranate syrup if too sweet. The chicken pcs should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 611g | |
| Recipe makes 4 servings | |
| Calories 1003 | |
| Calories from Fat 672 | 67% |
| Total Fat 75.99g | 95% |
| Saturated Fat 24.11g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 1674mg | 70% |
| Potassium 893mg | 26% |
| Total Carbs 17.1g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 9.94g | 7% |
| Protein 62.92g | 101% |
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